Quality characteristics and antioxidant effects of grape juice obtained with different extraction methods

摘要: The quality characteristics of Campbell grape juice with different extraction processes (AE; autoclave extraction, HWE: hot water and EE: enzyme extraction) were investigated. yields the AE, HWE, EE juices 79.8%, 82.3% 92.6%, respectively. titratable acidity soluble solids significantly higher than those other extracts. There was no significant difference in values juices, but viscosity HWE that AE juice. major free sugars identified as glucose fructose, highest organic acid content found total polyphenol 55.7 mg% which 31.3 39.5 mg%, Especially, anthocyanin 22.1 two to four times 4.5 10.5 showed antioxidant effect, measured from DPPH radical scavenging activity reducing power. In conclusion, we suggest treatment more effective methods.